Ingredients

Pineapple Bun Topping ：Cake Flour 40g＋Sugar 20g + Clarified Butter 30g

Puff ：Puff Premix 100g + Egg 100g + Salad Oil 50g + Milk 55g

Custard Filling ：Custard Filling Mix 100g + Milk 300g

Pineapple Bun

1. Mix Cake flour 40g , sugar 20g, adding Clarified butter 30g ,and knead till smooth.

2. Put the dough into the bag, and flatten it. After this step, store the dough in the refrigerator.

Puff

3. Mix Egg 100g, Salad Oil 50g, Milk 55g, Tommy's Puff Premix 100g.

4. Put the batter into the pastry bag.

5. Take out the frozen pineapple bun topping, and use mold ring to press out the slice.

6. Pour 25g~30G batter on the cast iron pan, and put on the pineapple bun topping.

7. Bake in the oven at Upper temperature 210℃, Lower temperature 160℃ for 18mins(don't open the door of the oven during baking), and than bake for 6-10 mins again.

Custard Filling

８.Mix Tommy's Custard Mix 100g, Milk 300g, and pour into the pastry bag.

9.Take a puff, cut at the upper place, and pour the custard filling. Final step, put on the pineapple bun topping.